Pumpkin Apple Crisp
This pumpkin apple crisp recipe is so fun and festive. It's full of pumpkin spice and cinnamon flavor and will for sure become a family favorite. It's gluten and dairy free too!
Servings 6 servings
Calories 600kcal
Ingredients
For The Filling
- 6 cups apples Honeycrisp or Fuji work best, sliced in thin 1/4 inch slices, about 8 medium apples
- 3 teaspoons fresh lemon juice
- 1/3 cup Libby's pumpkin puree not pumpkin pie filling
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar can sub brown sugar
- 1/4 cup arrowroot powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons vanilla extract
For the Crisp
- 2 cups gluten free oats
- 1 cup almond flour
- 3/4 cup coconut sugar can sub brown sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons avocado oil OR other neutral tasting oil OR cold butter chunks OR dairy free butter. If using butter leave out the extra 2 tablespoons
- 1/2 cup choppped pecans optional
Instructions
For the Filling
- Preheat the oven to 350℉
- Combine the pumpkin, maple syrup, coconut sugar, cinnamon, pumpkin pie spice, vanilla extract, and arrowroot powder in a bowl and mix to combine. Set aside.
- Peel and core the apples. Cut into thin 1/4 inch slices or just a bit thinner and add them to a large bowl.
- Add the lemon juice to the apples and stir until well coated.
- Pour the pumpkin mixture over the apples and stir until well coated.
- Add the apple mixture to a glass or ceramic 8x8 dish and set aside.
For the Crisp
- Combine the oats, almond flour, coconut sugar, salt, pumpkin spice, and cinnamon into a bowl. Add in the pecans if using. Mix well.
- Add in the oil (or add cubed cold butter if using) and mix. Once initially mixed, I like to use my hands to make sure everything is evenly coated in the oil.
- Pour the crisp mixture over the apple mixture making sure all the apples are well covered.
- Bake for 35-40 minutes until the apple mixture is bubbly, the apples are fork tender, and the crisp is golden brown.
- Store in an airtight container in the fridge for up to 5-7 days.
Video
Notes
Serve with vanilla ice cream or caramel sauce.
If you feel like there are too many apples to fit into your 8x8 dish, you can use a larger size baking dish.
I used oil in the crisp topping to keep this recipe dairy free. I recommend using butter if there's no need to be dairy free, because it does hold the crisp together a bit better.
If you don't like extra crisp, feel free to halve the crisp ingredients.
Nutrition
Serving: 1cup | Calories: 600kcal | Carbohydrates: 113g | Protein: 10g | Fat: 15g | Sodium: 168mg | Fiber: 12g | Sugar: 70g